Green means good. Good for the heart, the liver, skin and high in iron. This soup is also full of calcium, vitamin K, folic acid, beta carotene, antioxidants and will help fight cancer and reduce risk of heart disease. By stimulating the phase 2 path in the liver, this soup will allow the body to take toxins out from the body and assist with maintain a healthy weight range.
INGREDIENTS
• 2 white onions, chopped roughly
• 6 cloves of garlic, peeled and smashed
• 3 tablespoons olive oil
• 1 zucchini, chopped roughly
• 2 carrots, chopped roughly
• 1 bunch of parsley, including stalks, chopped in half
• 1 broccoli, head and stalk, chopped roughly
• 1 cauliflower, head and stalk, chopped roughly
• 5 cups of broth or enough to cover vegetables
• Loads of salt and pepper
• Hazelnut oil, ½ lemon and a handful of chopped hazelnuts to serve
METHOD
Place the onion and garlic into a very large heavy based broth pot or saucepan with olive oil. Cook off for 5 minutes until translucent. Add all other vegetables and broth. Ensure the vegetables are all covered with liquid.
Add plenty of salt and pepper to taste and bring to the boil. Reduce to a simmer and cover. Cook for 1 hour, stirring occasionally, until a knife goes though the harder veggies (broccoli stalk) easily.
Once cooled slightly, use a hand blender to make a smooth puree. Add more stock to get desired texture.
To serve, heat soup through then top with garnishes. Drizzle hazelnut oil over the top and squeeze fresh lemon, sprinkle chopped hazelnuts to add crunch and enjoy.
Serves 4—plus lunches.
